Friday, March 2, 2007

Parrota & Chicken Chalna

Today I was not in mood to do an elaborate cooking. Still, I had to do something special as my hubby came home early because of the tornado warning given at his office. Okay....something his favourite...easy to make...Yes!!! I got it.Parrota & chalna. But where to find a good recipe. I searched the internet for sometime and my eyes finally fell on Rashmi's Websamayal blog. I was ready to give it a try and finally here is what I created. Thanks! to Rashmi. We had a vey nice dinner.

Ingredients:

Marinade:
chicken-1lb
salt-required
chilli powder- 3/4 tsp
turmeric powder
lemon juice

DryRoast & Grind:
sombu- 1tsp
jeera- 1 tsp
peppercorns- 3/4 tsp
red chillies- 4
pattai- 1/2"

Masala:
roughly chop everything and roast in 2 tsp oil.
Onion- 1
garlic- 5 pods
ginger- 1/2"
tomato- 1
coconut- 1/4 to 1/2 cup


Procedure:
Heat oil in a kadai and fry coconut until color changes. set aside. roast the rest of the ingredients under masala until soft. grind this along with the coconut until smooth.
Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas. Add required salt. Mix well and pressure cook for 2 whistles. Finally add corriander leaves. Chicken chalna is ready.






at

18 comments:

  1. RashmiMay 4, 2007 at 1:21 AM

    Thanks for trying my recipe.

    Uniga recipeum nalla iruku.

    Aha! tamil manam veechudhu.
    I will keep visiting you often.

    ReplyDelete
  2. KribhaMay 6, 2007 at 5:22 PM

    Vannakam Rashmi. Nice to have you here. Please come back for more.

    ReplyDelete
  3. FHJuly 10, 2007 at 7:37 AM

    YUMMY! Kribha,I just found this thru others,looks so great girl.I will try this for sure.Missing you!!:))

    ReplyDelete
  4. VijiramJuly 20, 2007 at 11:33 AM

    hmmmm...I can smell it while just looking at the dish :-) mouth watering...Thanks for sharing it..

    ReplyDelete
  5. KribhaJuly 21, 2007 at 1:58 AM

    Hi Asha,
    Thank you so much. I miss you too a lot. It's been 1 1/2 months since I browsed. My little one got sick , so I was busy with him. Anyway, he is better now. I'm glad you liked this dish.

    ReplyDelete
  6. KribhaJuly 21, 2007 at 2:01 AM

    Hi viji,
    Thanks for your comments. I just checked your blog too. Looks great.I liked your blog name very much.Keep visiting.

    ReplyDelete
  7. AnonymousOctober 27, 2007 at 11:11 PM

    Hi,
    The recipe for Chiken Chalna was very good.I tried it 2day and turned out to be a hit.Do u knw the recipe for Mutton sukka?

    Magnolia

    ReplyDelete
  8. KribhaDecember 5, 2007 at 6:06 PM

    Hi Magnolia,
    I'm really so sorry for not replying on time. I guess I forgot about it. Thankyou so much for trying it out and giving your feedback. I do have a recipe for mutton sukka. Will post it soon. Once again, sorry for my late reply.

    ReplyDelete
  9. AnonymousDecember 5, 2007 at 6:10 PM

    Hi Akka,
    I tried your recipe today and it turned out very very good. My husband liked it very much. I'm a new cook and I'm looking forward to more of your recipes to improve my culinary skills. Keep up the good work.

    Revathi.

    ReplyDelete
  10. kribhaMarch 1, 2008 at 11:44 PM

    Hi Revathi,
    Thankyou so much dear for trying the recipe and giving me a feedback. I really appreciate it. It's the comments from people like you that keeps me going. Thanks again Revathi. Love to have you more often.

    ReplyDelete
  11. AnonymousApril 30, 2008 at 3:48 PM

    Hey there...chanced upon ur site while searching for a chalna/salna recipe.....ur dish looks yummy!Wanted to know what sombu and pattai are...would be great if you could post hindi/english word for the same.
    Thanks!

    ReplyDelete
  12. AnonymousJuly 20, 2008 at 7:13 PM

    Hi,

    I tried your Chicken Chalna recipe and it was excellent. Thank you so much for posting it.

    ReplyDelete
  13. AnonymousSeptember 4, 2008 at 10:18 AM

    Hi,

    Coriander seed or powder is not required for this recipe? I am just curious to know.

    Thanks for the recipe.

    Mrs.Sai Ashok

    ReplyDelete
  14. AnonymousSeptember 14, 2008 at 11:03 AM

    hi. i followed ur chicken chalna recipe exactly and it came out really great. it was a great accompaniment to the mutton briyani that i had made. i like ur blog a lot and generally get ideas on the dishes to make from ur site. thanks a lot :)

    ReplyDelete
  15. UnknownOctober 25, 2008 at 9:20 AM

    hi kribha, intha chicken chaalna romba super. parottakku hotela kudukkura chaalnavai ninaivu paduthudhu. yenga kudumbathula yellorum virumbi saaptaanga. ohhh.... i miss india! ippadi innum pala receipe kodukka venum. thanks,
    brindha,cleveland, OH.

    ReplyDelete
  16. UnknownNovember 9, 2008 at 4:28 PM

    Hi I am a new user. I want to try out this curry and i have a question. i dont understand this part can u explain this more clearly "Heat oil in a kadai and fry coconut until color changes. set aside. roast the rest of the ingredients under masala until soft. grind this along with the coconut until smooth"...........

    So i have to roast wht all u mentioned in 'DryRoast & Grind' or do what? Under masala means all what u mentioned under masalaor can u explain wht it shd be. when i pressure cook for 2 whistles should i have to add water also ?

    ReplyDelete
  17. AnonymousFebruary 18, 2009 at 8:35 PM

    Hi iam also new user. I also want to try this curry but i dnt understand ur method. Roast the rest of ingredients under masala until soft and grind along with coconut...... wat is tht mean?
    And in second paragraph Heat oil & fry chicken then add all masalas ........ which masala we have to add ?........
    Plz give the answer as soon as possible iam very eager to try this recipe..........

    ReplyDelete
  18. AnonymousMarch 21, 2009 at 7:11 AM

    hi kribha, i tried your recipe yester'de , with a plan 2 buy parottas from outside... but once the curry was done we dint have the patience to wait for parottas.. instead we gulped it down with dosas.it was delicious. [ the parottas have gone 2 the freezer, and am planning 2 try your kothu parottas tommorrow, and for that i may have to prepare ur salna again :p ...]
    thanxs alot dear for sharing this recipe.
    saji.

    ReplyDelete

Hi Friends and readers,
Due to the time constraint I'm unable to reply back to all your comments and keep posting new ones. Kindly bear with me. From my next post onwards I'll be replying back only to queries. Other than that I always welcome all of your comments. Even a small 'hi' means a lot. So drop in a word if you get a chance.